Ethiopian food

[rphilips]

Does anybody know a recipe for an ethiopian chicken stew called "doro wat", it was served on something i think called "injeera" which was a kind of pancake. there was also some kind of veg accompanyment. i last had this about 20 yrs ago and would love to be able to re-create it at home, many thanks in advance.

[nickmo]

One here : http://www.astray.com/recipes?show=Doro+we't+(chicken+stew) or variation : http://www.marga.org/food/recipes/dorowat.html and http://www.marga.org/food/recipes/dorowat2.html Berbere is a red pepper paste - try ethnic stores for it.

Injeera should be made from tef (millet grain) but try this as one version: http://recipes.chef2chef.net/recipe-archive/18/102933.shtml This states 3 days to get the dough to ferment so plan ahead!! Or alternative without the proving: http://www.recipecottage.com/ethnic/ethiopian05.html

If you can't make the bread which I think is used as the plate to serve the stew, use a large flat bread instead.Lots of different versions available.

[nickmo]

And veg here for the above - Variation on spicy veg theme common in a lot of African cooking.: http://www.nilefall.com/atkilt.html

[rphilips]

many thanks nickmo, will try these asap.

[nickmo]

Glad to help rphilips - astray.com recipes are really handy for all sorts of 'world' menus so if you need inspiration for any meals they normally come up with some good ideas - I always seem to plug the site on here and it does look like it answers most enquiries.

Happy Ethiopian cooking!

[lia*]

Doro Wat (Spicy Chicken Stew)
.
2 1/2-3 lbs chicken, cut in pieces
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons peanut oil
2 onions, chopped
1/4 cup niter kebbeh (Spiced ghee)
2 garlic cloves, chopped
1 tablespoon grated fresh ginger
1/4 teaspoon fenugreek seeds
1/4 teaspoon cardamom
1/2 cup berbere (red pepper paste)
2 tablespoons paprika
1/4 cup dry red wine
1 cup water
4 hard-boiled eggs

Mix lemon juice with salt in a small bowl, and rub over chicken pieces. Let stand at room temperature 30 minutes.
Heat oil in a large, heavy or non-stick skillet and add onions. Simmer over moderate heat about 5 minutes, until onions are beginning to soften.
Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger, fenugreek, cardamom, berber� and paprika. Stir well after each addition. Cook, stirring, over low heat for about 5 minutes.
Pour in wine and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken.
Add chicken to sauce, turning to coat on all sides. Cover tightly, lower heat and simmer 15 minutes.
Pierce holes all over the eggs with a fork, then add to the sauce. Cover and simmer another 15 minutes on low heat, until chicken is cooked through.

[rphilips]

thanks lia